Text 26573, 77 rader
Skriven 2009-07-26 20:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Toad in the hole
============================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> From what my memory is serving me, my mother would crumble the
 DS> sausage into the batter and bake it.

That would be possible and quite tasty, but not the regular way.

 SD> I do remember the dish would have large
 SD> holes in the batter after it was cooked.

That's from really whipping the eggs fluffy, with lots of air,
before they go into the batter. You don't need any baking powder.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jim's Yorkshire Pudding
 Categories: British, Popovers, Side dish, Quickbreads
      Yield: 12 Servings
 
  1 3/4 c  Flour
      1 ts Salt
      1 c  Milk; at room temp.
      4    Eggs; at room temp.
      1 c  Water; at room temp.
           Beef drippings or melted
           -Suet for the pan.
 
  Many Yorkshire pudding recipes in American cook books call for
  butter and all milk/no water; that's a Pop-over not a real
  Yorkshire Pud. This pudding needs no butter or fat in the batter
  as there is plenty of beef fat in the pan for flavor.
  
  The ingredients are so simple that the final product is a real
  surprise to first time cooks 'cause it's SO GOOD!
  
  It used to be the custom in England to cook the pudding in a tray
  under the roast and catch all the drippings. You get a tastier result
  from making small puddings in muffin trays in a hot oven after the
  roast is out as they puff up more and brown nicely.
  
  In olden days it was served before the roast which would be served
  with gravy covered potatoes AND bread to stretch out the meat.
  Today's diet conscious hosts would usually serve the puddings with
  the roast instead of potatoes and bread.
  
  N.B. The ingredients must be at room temp when mixed to maximize the
  puffing effect.
  
  Preheat the oven to 400 F
  
  In a bowl, stir together the flour and salt. Make a well in the
  centre and pour in the milk. Stir. In another bowl beat the eggs
  until fluffy and then add the water. Beat this mixture into the
  batter until large bubbles form. [Let stand up to an hour if you
  need to finish the roast.]
  
  Heat the muffin tins in the oven. Pour beef drippings or melted
  suet into each muffin hole to a depth of 1/4". It should be hot
  enough to sizzle but not smoke. Pour in the batter about 5/8" to
  3/4" deep. Bake at 400 F for about 20 minutes; reduce heat to 350
  F and bake another 10 to 15 minutes. Serve at once with the roast,
  gravy, and hot mustard or horseradish.
  
  Jim Weller
  
MMMMM

Cheers

YK Jim


... Roast beef and puddings form nearly all an Englishman's eatables.

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